Mary Berry’s White Chocolate Mousse is a luxurious and creamy dessert, perfect for special occasions or as a simple yet indulgent treat. Made with smooth white chocolate and a light, airy texture, this mousse is a wonderful way to impress your guests with minimal effort.
What is Mary Berry White Chocolate Mousse?
Mary Berry’s White Chocolate Mousse is a rich yet delicate dessert made with melted white chocolate, whipped cream, and eggs. It has a velvety texture and can be enhanced with toppings like fresh berries or grated chocolate for a sophisticated presentation.
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Why You Should Try This Recipe
- Elegant and versatile: Perfect for dinner parties or casual indulgences.
- Quick to make: Requires only a few ingredients and minimal prep time.
- Rich and creamy: A treat for white chocolate lovers.
- Customizable: Pair with fruits, nuts, or sauces for variety.
- Light texture: Despite its richness, the mousse feels airy and delicate.
Ingredients Needed to Make Mary Berry White Chocolate Mousse
- White chocolate – 200g, chopped into small pieces, for a smooth base.
- Double cream – 300ml, whipped, for a light texture.
- Egg whites – 3 large, for structure and fluffiness.
- Caster sugar – 50g, stabilizes the egg whites.
- Vanilla extract – 1 teaspoon, enhances the flavor.
- Fresh berries or grated chocolate – For garnish (optional).
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Heatproof bowl
- Saucepan
- Spatula
- Serving glasses or ramekins
Instructions to Make Mary Berry White Chocolate Mousse
Step 1: Melt the White Chocolate
- Place the chopped white chocolate in a heatproof bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water).
- Stir gently until the chocolate is fully melted and smooth, then remove from heat and let it cool slightly.
Step 2: Whip the Cream
- In a mixing bowl, whip the double cream until soft peaks form. Set aside.
Step 3: Whisk the Egg Whites
- In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, a spoonful at a time, and continue whisking until the mixture is glossy and forms stiff peaks.
Step 4: Combine the Mixtures
- Gently fold the melted white chocolate and vanilla extract into the whipped cream until smooth.
- Carefully fold in the egg whites in two additions, ensuring you maintain the light and airy texture.
Step 5: Chill the Mousse
- Spoon the mousse into serving glasses or ramekins.
- Cover and chill in the refrigerator for at least 2 hours, or until set.
Step 6: Garnish and Serve
- Before serving, garnish with fresh berries, grated white or dark chocolate, or a sprig of mint for an elegant touch.
What Goes Well With Mary Berry White Chocolate Mousse
- Fresh berries: Raspberries, strawberries, or blueberries add a tangy contrast.
- Chocolate shavings: Dark chocolate balances the sweetness.
- Fruit coulis: A drizzle of raspberry or passion fruit sauce enhances the flavors.
- Whipped cream: Adds extra creaminess.
- Crushed nuts: Pistachios or hazelnuts provide texture.
- Biscuits: Serve with shortbread or almond cookies for a delightful pairing.
Expert Tips for Making the Best Mary Berry White Chocolate Mousse
- Use high-quality white chocolate: Ensures a smooth texture and rich flavor.
- Cool the chocolate slightly: It prevents it from seizing when mixed with the cream.
- Whisk egg whites properly: Ensure the bowl is grease-free for stiff peaks.
- Fold gently: Maintain the mousse’s light texture by folding ingredients carefully.
- Chill thoroughly: Gives the mousse time to set and develop its flavor.
Easy Variations of Mary Berry White Chocolate Mousse
- Dark chocolate mousse: Replace white chocolate with dark chocolate for a richer version.
- Citrus twist: Add orange or lemon zest for a fresh flavor.
- Layered mousse: Alternate layers of white chocolate mousse with dark chocolate or fruit puree.
- Nutty version: Fold in finely chopped roasted almonds or hazelnuts.
- Spiced mousse: Add a pinch of cinnamon or nutmeg for warmth.
Best Practices to Store Mary Berry White Chocolate Mousse
- Refrigerate: Store in the fridge for up to 2 days, covered with cling film.
- Avoid freezing: The texture may change after freezing.
- Serve chilled: Ensure the mousse is fully set and cold before serving.
How Can I Make Mary Berry White Chocolate Mousse Healthier?
- Use low-fat cream or Greek yogurt instead of double cream.
- Reduce the sugar or use a natural sweetener.
- Opt for white chocolate with lower sugar content.
Nutrition Value (per serving)
- Calories: 250
- Protein: 4g
- Fat: 18g
- Carbohydrates: 20g
FAQs
Can I make Mary Berry White Chocolate Mousse ahead of time?
Yes, you can prepare the mousse up to 2 days in advance. Store it in the refrigerator, covered with cling film, until ready to serve. Add garnishes just before serving for the best presentation.
Why is my white chocolate mousse grainy?
Graininess can occur if the white chocolate is overheated or not cooled before mixing with the cream. Always melt the chocolate gently and let it cool slightly before combining it with other ingredients.
Can I substitute white chocolate in this mousse recipe?
Yes, you can substitute white chocolate with dark or milk chocolate to create a different flavor profile. Adjust the sweetness as needed since white chocolate is sweeter than other types.
How do I make white chocolate mousse lighter?
To make the mousse lighter, you can use low-fat cream or fold in Greek yogurt instead of some of the cream. Whipping the cream to soft peaks and folding gently also ensures a light texture.
Final Words
Mary Berry’s White Chocolate Mousse is an indulgent dessert that’s simple to prepare yet impressive to serve. Its rich flavor, creamy texture, and versatility make it a go-to recipe for any special occasion. Try this recipe and enjoy a touch of elegance in every spoonful!
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Mary Berry White Chocolate Mousse Recipe
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
Mary Berry’s White Chocolate Mousse is a rich yet delicate dessert made with melted white chocolate, whipped cream, and eggs. It has a velvety texture and can be enhanced with toppings like fresh berries or grated chocolate for a sophisticated presentation.
Ingredients
- White chocolate – 200g, chopped into small pieces, for a smooth base.
- Double cream – 300ml, whipped, for a light texture.
- Egg whites – 3 large, for structure and fluffiness.
- Caster sugar – 50g, stabilizes the egg whites.
- Vanilla extract – 1 teaspoon, enhances the flavor.
- Fresh berries or grated chocolate – For garnish (optional).
Instructions
Step 1: Melt the White Chocolate
- Place the chopped white chocolate in a heatproof bowl over a saucepan of simmering water (ensure the bowl doesn’t touch the water).
- Stir gently until the chocolate is fully melted and smooth, then remove from heat and let it cool slightly.
Step 2: Whip the Cream
- In a mixing bowl, whip the double cream until soft peaks form. Set aside.
Step 3: Whisk the Egg Whites
- In a clean, grease-free bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, a spoonful at a time, and continue whisking until the mixture is glossy and forms stiff peaks.
Step 4: Combine the Mixtures
- Gently fold the melted white chocolate and vanilla extract into the whipped cream until smooth.
- Carefully fold in the egg whites in two additions, ensuring you maintain the light and airy texture.
Step 5: Chill the Mousse
- Spoon the mousse into serving glasses or ramekins.
- Cover and chill in the refrigerator for at least 2 hours, or until set.
Step 6: Garnish and Serve
- Before serving, garnish with fresh berries, grated white or dark chocolate, or a sprig of mint for an elegant touch.
